Crispy Peppermint sugar cookies
Crispy peppermint sugar cookies truly does make THIN and CRISPY cookies. These sugar cookies are light, snappy, and fracture in your mouth when you take a bite.
Equipment
- 5 quart stand mixer with paddle attachment
- cookie scoop
- cookie sheet
Ingredients
Sugar cookies
- 1 cup brown butter, at room temperature
- 1.5 cup white sugar
- 2 large eggs
- 0.75 teaspoon peppermint extract
- 2 cups flour
- 1 tablespoon baking soda
- ½ cup coarse sanding sugar
Butter ganache
- 1 cup dark chocolate, chopped into pieces not baking chips
- ½ stick butter
Instructions
Sugar cookies
- Using a stand or hand mixer, cream together the brown butter, and granulated sugar until smooth and creamy. Add in the eggs and peppermint extract for 3-4 minutes until the texture is light and fluffy.
- Add in the flour, baking soda, and salt and mix until thoroughly combined.
- Spoon a generous 1 large cookie scoop of dough and roll into balls. Roll the balls in sparkling sugar.
- Cover the dough and chill in the fridge overnight
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place dough balls at least 2-3 inches apart on the baking sheet.
- Bake cookies for on the center rack of the oven for 12 minutes or until the edges are set and the centers are still soft.
- Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.
Butter ganache
- Combine dark chocolate and butter in a microwaveable safe bowl.
- Microwave in 30 second intervals, stirring after each one until chocolate and butter are combined and fluid.
- Spoon a teaspoon amount over each cookie. Sprinkle with crushed peppermint candies and a peppermint bark snowman if desired.
- Ganache will set up to not be runny in approximately 30 minutes at room temperature and quicker in the fridge.
- Cookies can be stored sealed at room temperature or the fridge.
Tried this recipe?Let us know how it was!